Honey Mustard Pretzel Chicken Salads

Spicy and salty pretzel crusted chicken tenders, but on a salad. It’s like the chicken tenders you remember eating but the crushed up pretzels make it that much more fun. Along some sweet cherry tomatoes, roasted corn, crisp cucumbers, creamy avocado and a little nutty parmesan cheese, topped with a honey mustard vinaigrette, it’s so good. You also don’t feel quite as bad eating the chicken tenders because they are baked and on top of a salad so it’s healthy.

Ingredients

• 1 lb boneless chicken tenders
• 2 eggs
• 1 cup finely crushed salted pretzel twists
• 1 tsp ground mustard
• 1/2 tsp. cayenne
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. smoked paprika
• salt and black pepper
• olive oil for drizzling
• 6 cups mixed greens
• 1 cup cherry tomatoes, cut in half
• 1/2 cup English cucumber, sliced
• 1 avocado diced
• 1 cup corn, roasted
• 1/2 cup shaved parmesan

Honey mustard Dressing

• 3 tbsp. dijon mustard
• 1/4 cup honey
• 3 tbsp. apple cider vinegar
• 1 lemon juiced
• salt and pepper
• 2 tbsp. yogurt

Directions

Preheat the oven to 425 degrees. Line a baking pan with parchment paper

In a small shallow bowl whisk the eggs, and place the crushed pretzels, ground mustard, cayenne, garlic powder, onion powder, smoked paprika, salt and pepper, mix together in a shallow dish or plate. Working in batches place the chicken in the egg to cover and let excess drip off and place in the crushed pretzels to coat. Line the chicken on the baking pans and drizzle with olive oil, bake for about 12-15 minutes until golden and chicken is cooked through. Flipping half way through.

In a small mason jar combine all the dressing ingredients and whisk or shake well to emulsify everything together.

Assemble the salads and then place the warm chicken onto the salads and top with the dressing. Enjoy!